From GF online.\u00a0 I thought pancetta and green peas can’t go wrong together. I made it the way I’d normally do\u00a0 a quiche, plus a tiny improvement of infusing the cream with basil leaves and stalks. Not that it made an astonishing difference to the flavour, I needn’t have bothered.<\/p>\n
The shortcrust pastry I’m particularly pleased with. 125 g of plain flour, 63 g of butter, an egg yolk and a splash of water to bind it.\u00a0 Cooled briefly, pre- baked and then filled with fried pancetta, blanched peas, a couple of cherry tomatoes just for colour and extra chopped basil. Finished\u00a0 with a mixture of 2 beaten eggs,\u00a0 pseudo-infused cream, grated mozzarella, lots of grated nutmeg and seasoning.\u00a0 Baked in 180 degrees until set and slightly browned on top.\u00a0 Accompanied by a simple green salad.<\/p>\n
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From GF online.\u00a0 I thought pancetta and green peas can’t go wrong together. I made it the way I’d normally do\u00a0 a quiche, plus a tiny improvement of infusing the cream with basil leaves and stalks. Not that it made an astonishing difference to the flavour, I needn’t have bothered. The shortcrust pastry I’m particularly … Continue reading Pea, basil and pancetta tart.<\/span>